Salade Strasbourgeoise

From Alex Jackson, author of Frontières, published in 2023: “A Strasbourg salad is sort of unashamed in that the salad part is minimal and it consists mostly of sausage and cheese, which is obviously brilliant.”

If you know me at all, you know that that sentence alone made me have to make this salad. I’ll have sausage and cheese as an hors d’oeuvres, as a breakfast, dinner, lunch, or in the form of a salad. It’s a no brainer.

To continue: “The cheese should really be Emmental, although I bet this would be great with a young Gruyere. Either way, buy a piece in a block so that you can cut it the way you want.”

And then: Most importantly, the sausage. This is made with Cervelas, a slightly smoked, chubby, pale boiling sausage, which is common to Alsace, Switzerland, and parts of Germany.”

I found it at Swiss Favorites.

The sausages should be mild, only lightly smoked, and emulsified within. From Cuisine Helvetica, “One theory suggests that the name of this sausage comes from the Latin word for brain: cerebellum (in French, cervelle or in Italian, cervello). However, no historical recipes discovered thus far have brain in the ingredient list.”

Another note from Alex Jackson: “There are varying schools of thought as to how to cut the salad. A fine julienne? Thin, flat, long strips? Cubes? Sausages sliced lengthways into quarters? I do like the look of the sausage and cheese cut the same way – into chunky strips that will tumble down into the salad. Do it any way you want.”

Salade Strasbourgeoise

2 Cervelas sausages*, saveloys, or frankfurters, cooked and chilled
3 1/2 ounces Emmental
2 ripe tomatoes
2 heads baby gem, separated
2 hard-boiled eggs, quartered
1 small white onion
Cornichons
Chopped chives, to garnish

For the vinaigrette:
A bit of garlic
2 teaspoons Dijon mustard
1/2 teaspoon honey
1 tablespoon white wine vinegar
3 tablespoons olive oil
1 tablespoon water

Slice the sausage into strips about 2” long and 1/4” thick. Cut the cheese into pieces the same size and shape. This was a little challenging. I trimmed the sausages slightly to make them more “square.”

Cut the tomatoes into thin wedges. Arrange the tomatoes, sausages, and cheese on top of the lettuce.

Sprinkle over a few slices of the onion, and tuck in quarters of hard boiled egg.

Chop the cornichons and sprinkle over the top, followed by the chives.

Mix together the ingredients for the mustard vinaigrette and spoon over enough to moisten the whole salad “but not drown it”.

This was incredible. Of course, it was mostly sausage and cheese! But everything really worked well together. I especially loved the onions and cornichon added in.

*I never found Cervelas sausages online. I did find Cervelat sausages, which are supposedly Swiss (and also Russian) and they looked and sounded like what the author described. Saveloys were easier to find, but some were jarred in liquid, and all required international shipping.

 

 

By Published On: May 31st, 202438 Comments on Salade Strasbourgeoise

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

38 Comments

  1. angiesrecipes May 31, 2024 at 7:54 AM - Reply

    Since I enjoy eggs and cheese, this is definitely something for me. Simple, easy and delicious.

    • Chef Mimi May 31, 2024 at 8:11 PM - Reply

      I loved it! It was like eating a charcuterie platter in the form of a salad!

  2. Travel Gourmet May 31, 2024 at 9:48 AM - Reply

    I like this kind of salad too. Great with summer coming.

    • Chef Mimi May 31, 2024 at 8:11 PM - Reply

      Oh, definitely! Thanks, Kay!

  3. johnrieber May 31, 2024 at 10:19 AM - Reply

    Looks delicious!

    • Chef Mimi May 31, 2024 at 8:11 PM - Reply

      Thank you, John!

  4. David Scott Allen May 31, 2024 at 11:36 AM - Reply

    Beautiful! I am about to do my vinegar order from Swiss Favorites — maybe a sausage will find its way into my order! I remember a “Wurstsalat” when I lived in German — not dissimilar though it had a mayonnaise-based dressing. I loved it and I know I will love this!

    • Chef Mimi May 31, 2024 at 8:12 PM - Reply

      Thank you! This was like having a charcuterie and cheese plate as a salad!

  5. Tandy | Lavender and Lime May 31, 2024 at 12:02 PM - Reply

    This takes me right back to Alsace. A lovely memory, and salad.

    • Chef Mimi May 31, 2024 at 8:12 PM - Reply

      Ohhhh, I love Alsace !

  6. sherry May 31, 2024 at 3:11 PM - Reply

    this sounds different and interesting Mimi :=) I do like cornichons and eggs. Not much of a sausage kinda gal tho.

    • Chef Mimi May 31, 2024 at 8:12 PM - Reply

      Gah!!! And me, I’ve never met a sausage I didn’t like!!!

  7. Dorothy's New Vintage Kitchen May 31, 2024 at 4:10 PM - Reply

    It’s like a little buffet in a bowl!

    • Chef Mimi May 31, 2024 at 8:13 PM - Reply

      Yes!!!

  8. Anonymous May 31, 2024 at 7:29 PM - Reply

    Interesting this – it sounds like a german Wurstsalat (Sausage salad) to me. What the Germans and the Alsatians do, is to cut sausages like bologna in strips and mix them with swiss cheese strips like Emmenthal or Comte or Gruyere and then add a vinaigrette to serve with baguette and gherkins. I love it!

    • Chef Mimi May 31, 2024 at 8:13 PM - Reply

      Yes! And that’s exactly what this is!!!

  9. BERNADETTE June 1, 2024 at 5:09 AM - Reply

    Thanks Mimi for sharing this recipe. Is the sausage on the order of knackwurst?

    • Chef Mimi June 1, 2024 at 1:14 PM - Reply

      I would say yes. It’s not coarse like an Italian sausage.

  10. Alex June 1, 2024 at 6:40 AM - Reply

    When trying to order the sausage, you might want to try the german spelling, which is “Servela”. Another sausage, but very similar to Sevela, and used for Wurstsalat in Germany is “Lyoner” (what the French would call Lyonnaise). Here we have several other regional sausage salads, such as the Swabian Wurstsalat, made with a mixture of sausages (blood sausage and one coming from Regensburg with the same name, and finally, a bavarian Wurstsalat. Here when I order a Wurstsalat, it means that it comes without cheese. Ordering a Straßburger Wurstsalat adds the cheese.

    • Chef Mimi June 1, 2024 at 1:15 PM - Reply

      So good to know! I think I tried all spellings, it’s just a bit more challenging sometimes finding the right European ingredients or foods here!

  11. paulineandneil3147 June 1, 2024 at 6:42 AM - Reply

    I’m so pleased you said saveloys would suit this salad because I can buy those. We have a large range of cheeses but not Emmenthal. I will look though. This is the perfect lunch, so tasty, with gherkins as well. So tasty. I also love your vinaigrette recipe, perfect for this salad. WE would eat this salad all year round.

    • Chef Mimi June 1, 2024 at 1:15 PM - Reply

      I would eat this salad year ‘round as well! A Swiss cheese would sub well for the Emmenthal.

  12. Eva Taylor June 2, 2024 at 7:01 AM - Reply

    This salad sounds wonderful; I just love a salad with julienned contents. It would make a beautiful lunch with chunks of crusty bread.

    • Chef Mimi June 2, 2024 at 12:53 PM - Reply

      You are so right. The ingredients are wonderful!

  13. Ronit Penso Tasty Eats June 2, 2024 at 7:33 PM - Reply

    A very intriguing salad! I don’t recall seeing one that has cheese as the main ingredient, but now I’m thinking why not??? I’ll check about this sausage, as I’m not familiar with it at all.

    • Chef Mimi June 3, 2024 at 7:25 AM - Reply

      Why not exactly! It’s delicious!

  14. Ann Coleman June 3, 2024 at 12:32 PM - Reply

    I’m guessing that people who say they don’t like salad have never tried this one!

    • Chef Mimi June 3, 2024 at 1:37 PM - Reply

      Ha! YES! That is the truth!

  15. Ben | Havocinthekitchen June 3, 2024 at 5:06 PM - Reply

    I love the combination of cheese and meat in salads, so this one is calling my name (although I’m not familiar with Cervelas sausages.) This is a beautifully delicious and filling meal!

    • Chef Mimi June 4, 2024 at 10:38 AM - Reply

      What I bought was very good. I think that thickly sliced Mortadella would work also. It was really fabulous!

  16. Frank | Memorie di Angelina June 4, 2024 at 8:58 AM - Reply

    What a lovely salad! And I see we use the same brand of vinegar… ;-)

    • Chef Mimi June 4, 2024 at 10:38 AM - Reply

      Oh! interesting!!

  17. nancyc June 4, 2024 at 8:48 PM - Reply

    Yum! What a tasty salad! Love all the ingredients! :)

    • Chef Mimi June 5, 2024 at 7:24 AM - Reply

      It was so good. I need to make it again!

  18. David @ Spicedblog June 5, 2024 at 6:37 AM - Reply

    I’ve been to Strasbourg, but I don’t think we had a Strasbourg Salad while we were there. Clearly I need to go back! A salad that is mostly sausage and cheese? Count me in!! Oh, and I love the cameo appearance of your pup in that one photo. :-)

    • Chef Mimi June 5, 2024 at 7:25 AM - Reply

      You’re the only one who’s noticed Teddy! He loves to be right under my feet when I’m cooking. I’m surprised I haven’t tripped over him and died still.

  19. Raymund June 5, 2024 at 8:43 PM - Reply

    This salad sounds like a carnivore’s dream come true! I’m all for anything that’s mostly sausage and cheese. The combination of flavors and textures, especially with the added onions and cornichons, sounds absolutely delightful. Thanks for sharing this mouthwatering recipe!

    • Chef Mimi June 6, 2024 at 7:16 AM - Reply

      You are so welcome. It’s like my favorite hors d’oeuvres in salad form!

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